Choc-Chips Oatmeal Pancakes
Prep time
Cook time
Total time
Delicious treat or breakfast that the whole family will love.
Author: Larah Brook
Recipe type: Breakfast
Serves: 4
Ingredients
- 2 cups (180 g) rolled oats (gluten-free)
- 2 eggs
- 1 cup (250 ml) low FODMAP milk (lactose free, almond milk, coconut milk etc.)
- 1 medium size banana
- 1 tablespoon vanilla essence
- 2 tablespoons maple syrup
- ½ teaspoon baking powder
- ½ cup (80 g) dark chocolate choc-chips (check the packet for high FODMAP ingredients)
- 2 tablespoons coconut oil, liquid form
- Serve with fresh sliced strawberries or raspberries (if you have frozen raspberries heat them up to make a lumpy sauce and drizzle on the pancakes)
Instructions
- In a food processor mix together oats, eggs, milk, banana, maple syrup and vanilla essence until it becomes a smooth, creamy mixture
- Pour the mixture in a medium size bowl
- Add the dark choc chips to the mixture and mix with a spoon
- In a medium-large non-sticky frying pan heat at medium-high temperature the coconut oil
- When the oil is hot, pour some of the mixture in the pan using a ladle, of course the more you pour, the bigger the pancake will be
- Once one side has bubbles, flip it on the other side
- Turn down the heat if too hot
- Do the same with the rest of the mixture
- To optimise the time, you can use two pans
- Optional: Serve with sliced strawberries or a few raspberries and drizzle some maple syrup on top of the pancakes. If you use frozen raspberries heat them up in a pan or for 10 to 20 seconds in the microwave and pour around the pancakes. The contrast between the choc-chips and the raspberry is very nice.
